Halved Sweet Potato and Black Bean Tacos with Avocado

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Soft corn tortillas filled with roasted halved sweet potatoes, seasoned black beans, and creamy avocado for a vibrant vegetarian taco. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs small sweet potatoes, halved lengthwise, olive oil, cumin powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 halved small sweet potatoes with 2 tbsp olive oil, 1 tsp cumin powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange cut side down on a baking sheet and roast for 25-30 minutes until tender.
  2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained black beans with 1/2 tsp salt and 1/4 tsp black pepper, cooking for 5 minutes until warmed through.
  3. Step 3: Warm 8 corn tortillas in a dry skillet or microwave until pliable.
  4. Step 4: To assemble, place one roasted sweet potato half in each tortilla, add 2 tbsp cooked black beans, 2-3 slices of ripe avocado, sprinkle with 2 tbsp chopped fresh cilantro, and squeeze fresh lime juice from 1 wedge over each taco.
  5. Step 5: Serve immediately with additional lime wedges on the side.

Frequently asked questions

How long does Halved Sweet Potato and Black Bean Tacos with Avocado take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Halved Sweet Potato and Black Bean Tacos with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Halved Sweet Potato and Black Bean Tacos with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Halved Sweet Potato and Black Bean Tacos with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Halved Sweet Potato and Black Bean Tacos with Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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